Say what? This decadent dessert sounds even more enticing with this gluten-free recipe option!
I had made these a few months back and couldn’t stop thinking about how freaking good they were. Even if it was to interfere with the brunch-a-thon, I knew I just had to make these. 
Chewy, moist, cinammon-sugary — these take the goodness of a snickerdoodle, and borrow the buttery, gooeyness goodness of a brownie to make the most addictive, delicious treat on earth. It’s like two superpowers coming together and being like “Hi, I am here to save your tastebuds, let’s do this right.” Looking at these pictures now (not even going to lie) is inspiring me to head into the kitchen and make them again. Right. Now. OK sorry, I might need to stop writing, because I need to bake.
Needless to say, I made a double batch, and between 11 people, they were gone within an hour. They are THAT good. Take my word, people.
These snickerdoodle blondies are:
- Dense, moist, gooey, chewy, buttery
- Gluten free (wahoo, feel good about yoself)
- Only 7 ingredients
- The TOTAL crowd pleaser and one of the top 5 things I’ve ever baked
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
These Snickerdoodle Blondies combine the chewy, moist texture of a brownie with the cinnamon-sugar flavor of a snickerdoodle, creating an irresistible gluten-free treat.
Ingredients
- 2 2/3 cups gluten-free baking flour (suggest Bob's Red Mill or a GF flour with xanthan gum, or use all-purpose flour if not gluten-free)
- 2 tablespoons baking powder
- 2 cups brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it lightly.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for at least 15 minutes before cutting into squares and serving.
Notes
For a non-gluten-free version, you can substitute all-purpose flour. These blondies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. If you prefer a more pronounced cinnamon flavor, increase the cinnamon in the topping. They are a crowd-pleaser and perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 14
- Carbohydrates: 48
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Frequently Asked Questions
Can I use a different type of flour for the gluten-free option?
Yes, you can substitute the all-purpose flour with a gluten-free blend that contains xanthan gum for best results.
What should I do if my blondies are too gooey in the center?
If your blondies are too gooey, try baking them a few minutes longer, checking for doneness by inserting a toothpick; it should come out with a few moist crumbs.
How can I enhance the cinnamon flavor in the snickerdoodle blondies?
To enhance the cinnamon flavor, you can increase the amount of cinnamon in the sugar coating or add a pinch of nutmeg for extra warmth.
